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Wednesday, November 2, 2011

Poulet au Vinaigre de Romarin

From the kitchen of One Perfect Bite...What's in a name? Sometimes quite a lot. There's not much appealing about a dish called Vinegar Chicken, but here's the thing. When properly cooked it can be delicious, and since this chicken is as interesting as it is delicious, I Frenchified the name to keep you on the page. I hope my ruse works and you'll give this recipe a try. The Silver Fox, at whose suggestion I'm sharing the recipe, is a tad unhappy right now. It's still quite early here, and in order to capture the vagaries of light in the Pacific Northwest, I decided to make and photograph the chicken early on. There has been some grousing. It seems my guy doesn't "love the smell of napalm vinegar in the morning". He's having his coffee on the deck despite steaming hoar frost and the morning chill. I'll just have to carry on. I like this recipe on many levels. It is, first and foremost, easy and inexpensive to make. It can be on the table in well under an hour, and if served with the proper side dishes, it makes a great entrée for company. You'll find the taste of vinegar here is muted, and while you know it's there, it won't overwhelm your palate. I flour the chicken before cooking to insulate the chicken from the high heat of the pan. It also gives the chicken great color. Years ago, I know restaurant chefs dredged chops and poultry in an instant blending flour to assure a gorgeous color and I've followed suit, although I use the less expensive all-purpose flour to coat my chicken. This dish can be on the table in 45 minutes or so. I love to serve it with the creamy polenta that you can find here.I do hope you'll give this a try. Here's the recipe.

Directions:
1) Heat oil in a large heavy skillet pan set over medium heat. When oil shimmers, add sausage and cook, stirring often, until sausage is lightly browned, about 5 minutes.
2) While sausage browns, season chicken with salt and pepper. Dredge in flour and shake off excess.
3) Remove sausage from pan and set aside. Add garlic and saute until light golden brown. Remove garlic from pan and set aside. Add chicken and cook over medium-high heat, turning once, until chicken is brown, about 6 to 8 minutes. Pour off fat. Return sausage and garlic to pan and scatter rosemary over all.
4) Pour in vinegar and bring to a boil. Boil until the vinegar is almost entirely evaporated, about 2 minutes. Add chicken broth and bring to a boil. Reduce heat, cover pan, and simmer for 15 minutes longer. Add cornstarch mixture and cook until thickened, turning chicken pieces to glaze. Transfer to a serving platter, sprinkle with parsley and serve immediately. Yield: 4 to 5 servings.

I bet this smells heavenly! All that garlic and sausage...Yum! I too saw the Vinegar Chicken title and came to check it out intrigued by the title, but I can see why you would change it. It certainly sounds much more magical with it's French name!

I can imagine vinegar not smelling the best in the morning, but hey, you have to cook when you have time and when there's natural light for photos! Oh, the life of bloggers. Anyways, this chicken really does sound delicious, Mary. Love that you "Frenchified" the name. :)

Our older son would be joining your guy on the porch while this dish was prepared to what looks to be a delicious dining experience. I, too, was intrigued by your "teaser" of vinegar chicken thinking "how bad could that be"?

I'm home and enjoying catching up on my favorite food blogs. Truthfully, I should be at the gym!!

Looks delicious Mary. I think I would rather like to wake up to the scent of chicken and vinegar! Vinegar is a humble but powerful ingredient in so many dishes, I think it's under appreciated. I know what you mean about the light...we're eating re-heated dinners so often these days!

Wow! It's beautiful to look at and I just think you've hit the nail on the head serving it with a polenta! The only other way for me might be a creamy plain risotto with a nice veg on the side and plenty of Zinfandel ... poor Silver Fox ... cozy with his coffee AND a killer meal a bit later! I bet he's thinking YOU are a blessing, Mary!

Wow! It's beautiful to look at and I just think you've hit the nail on the head serving it with a polenta! The only other way for me might be a creamy plain risotto with a nice veg on the side and plenty of Zinfandel ... poor Silver Fox ... cozy with his coffee AND a killer meal a bit later! I bet he's thinking YOU are a blessing, Mary!

I think this sounds fantastic, Mary! Vinegar is such a versatile ingredient and does a splendid job of making meat tender. :-) I hope the end result returns the Silver Fox to his normal good humor. :-)

Haha! I know exactly what you mean (about the title of the post). But I trust that if you like the dish...then it's worthy ;-). Actually, I've seen Jacques Pepin make this dish and it looked good to me!

I love vinegar, Alarmed my mother by drinking it out of the bottle when young. But when it's cooking - not my favorite aroma. I use vinegar a lot with chicken and pork - adding that sausage is a great teas. And serving it over polenta just makes all happy at the dinner table.

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